Thai Short Ribs Recipe

Beef short ribs: These are the star of the dish, providing rich, meaty flavor and tenderness.

Coconut milk: Adds creaminess and a subtle sweetness to balance the spice.

Red curry paste: Brings heat and depth of flavor, essential for Thai cuisine.

Fish sauce: Adds umami and a salty tang, enhancing the overall taste.

Brown sugar: Provides a touch of sweetness to balance the savory and spicy elements.

Beef broth: Adds richness and helps to tenderize the meat.

Garlic: Infuses the dish with a robust, aromatic flavor.

Ginger: Adds a zesty, slightly spicy note that complements the other ingredients.

When browning the short ribs, ensure they are patted dry with a paper towel before placing them in the dutch oven. This helps achieve a better sear and enhances the flavor. Additionally, when adding the red curry paste to the pot, let it cook for a minute or two before adding the coconut milk and other liquids. This allows the paste to release its full aroma and deepen the dish's flavor profile.

• beef short ribs - Substitute with pork ribs: Pork ribs have a similar texture and flavor profile, making them a suitable alternative for this dish.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with a few drops of coconut extract can mimic the creamy texture and subtle coconut flavor.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a similar base of spices and can provide a comparable flavor, though it may be slightly milder.

• fish sauce - Substitute with soy sauce: Soy sauce can provide the umami flavor that fish sauce brings, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey can add the same sweetness and a slight depth of flavor, though it may be a bit more pronounced.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar savory base, though it may be slightly lighter in flavor.

• garlic - Substitute with shallots: Shallots can provide a similar aromatic quality, though they are milder and slightly sweeter.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy and piney.

• Allow the short ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Transfer the short ribs along with the sauce into an airtight container. Make sure the container is large enough to hold everything without squishing the meat.
• If you plan to eat the leftovers within a few days, store the container in the refrigerator. The short ribs will stay fresh for up to 3-4 days.
• For longer storage, place the short ribs in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date and contents. This will help you keep track of how long the short ribs have been stored.
• When ready to reheat, thaw the short ribs in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the meat.
• Reheat the short ribs in a saucepan over medium heat, stirring occasionally, until they are heated through. You can also reheat them in the oven at 300°F (150°C) for about 20-30 minutes.
• If the sauce has thickened too much during storage, add a splash of beef broth or coconut milk to loosen it up while reheating.

• Stovetop Method:

  1. Place the leftover short ribs in a saucepan or skillet.
  2. Add a splash of beef broth or coconut milk to keep the meat moist.
  3. Cover the pan with a lid and heat over medium-low heat.
  4. Stir occasionally and heat until the short ribs are warmed through, about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the short ribs in an oven-safe dish and cover with foil.
  3. Add a bit of beef broth or coconut milk to the dish to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the short ribs are thoroughly heated.

• Microwave Method:

  1. Place the short ribs in a microwave-safe dish.
  2. Add a small amount of beef broth or coconut milk to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 2-3 minutes, then stir and check the temperature.
  5. Continue heating in 1-minute intervals until the short ribs are hot.

• Slow Cooker Method:

  1. Place the short ribs in the slow cooker.
  2. Add a bit of beef broth or coconut milk to keep the meat moist.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the short ribs are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the short ribs in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for browning and slow-cooking the short ribs.

• Oven: Used to cook the short ribs at a low temperature for several hours until tender.

• Stove: Needed to heat the oil and brown the short ribs, as well as to sauté the garlic and ginger.

• Tongs: Useful for turning the short ribs to ensure they brown evenly on all sides.

• Wooden spoon: Ideal for stirring the curry paste, coconut milk, fish sauce, brown sugar, and beef broth together.

• Knife: Essential for mincing the garlic and ginger.

• Cutting board: Provides a safe surface for mincing the garlic and ginger.

• Measuring cups: Used to measure out the coconut milk and beef broth.

• Measuring spoons: Needed to measure the red curry paste, fish sauce, and brown sugar.

• Serving dish: For presenting the cooked short ribs with rice or noodles.

Prepare ingredients ahead: Mince garlic and ginger in advance to save time during cooking.

Use a slow cooker: Instead of the oven, use a slow cooker to cook the short ribs for 6-8 hours on low.

Pre-mix the sauce: Combine coconut milk, red curry paste, fish sauce, brown sugar, and beef broth in a bowl before starting.

Batch cooking: Double the recipe and freeze half for an easy meal later.

One-pot method: Use a Dutch oven to brown the ribs and cook the dish, minimizing cleanup.